Rinse the Moong Dal: Start by rinsing the moong dal under cold running water. Continue rinsing until the water runs clear, removing any surface starch and impurities that could affect the taste or texture.
Pressure Cook the Dal: Add the rinsed dal and 1 cup of water to the pressure cooker. Close the lid and place the weight on top. Cook the dal for 4-5 whistles on medium heat. Once it’s done, let the pressure release naturally. This slow release helps retain the dal’s soft, creamy texture.
Season the Dal: Once the pressure has released, open the lid and turn the heat back on to medium. Add the turmeric powder, coriander powder, and salt. Stir the dal well to mix in the spices. Let the dal simmer for 2-3 minutes. If you prefer a thinner consistency, add a little more water at this stage.

Step 2: Preparing the Tadka for Chilke Wali Moong Dal

Heat Oil for Tadka: In a small pan, heat the oil over medium heat. The tadka gives this dal its characteristic flavor and aroma, so make sure the oil is hot enough before adding the spices.
Add Mustard and Cumin Seeds: Add the mustard seeds first and let them pop fully. Then, add the cumin seeds and allow them to sizzle for a few seconds. This step is crucial, as the spices release their essential oils and become more fragrant.
Add Aromatics: Add ginger paste and sauté for about 30 seconds, just until the raw aroma fades. Adding the ginger at this stage deepens the flavor of the tadka.
Add Tomatoes and Spices: Stir in the chopped tomatoes, red chili powder, and garam masala. Cook until the tomatoes soften but remain slightly chunky. The spices will infuse the tomatoes with flavor, adding a rich taste to the dal.

Step 3: Combining the Tadka with the Moong Dal

Add Tadka to the Dal: Pour the tadka mixture over the simmering dal in the pressure cooker. Stir well to combine the flavors and ensure that the tadka is evenly distributed throughout the dal.
Simmer and Garnish: Let the combined dal and tadka simmer for an additional 1-2 minutes, allowing the flavors to meld together. Turn off the heat, garnish with chopped cilantro, and serve hot.

Serving Suggestions for Chilke Wali Moong Dal

Chilke wali moong dal is versatile and pairs wonderfully with simple, comforting sides. Here are a few serving ideas to complement this dish:

Steamed Basmati Rice or Jeera Rice: The mild flavor of the dal complements the fragrant aroma of rice, making it a perfect pairing.
Roti or Whole Wheat Paratha: A warm, soft flatbread soaks up the dal nicely, making for a filling and satisfying meal.
Pulao or Khichdi: For an all-around comforting meal, serve chilke wali moong dal with a mild-flavored pulao or a Gujarati-style khichdi.

Tips for Making the Best Chilke Wali Moong Dal

Adjust the Consistency: If you prefer a thicker or thinner dal, adjust the amount of water added while simmering.
Allow the Spices to Bloom: Letting the mustard and cumin seeds pop and sizzle in hot oil is essential to bring out their full flavor.
Use Fresh Aromatics: Fresh ginger paste or crushed ginger enhances the flavor of the dal. If using powdered ginger, use slightly less to avoid overpowering the dish.
Choose the Right Pressure Level: Cooking the dal for 4-5 whistles ensures it’s soft and tender. If you prefer a more bite-like texture, reduce the cooking time slightly.

Final Thoughts

Vegan chilke wali moong dal is a delicious and wholesome addition to any meal. With its warm spices and creamy texture, this dal is both satisfying and light, making it perfect for family dinners.

Whether served with rice, roti, or another favorite side, this dish is sure to become a staple in your home.

Once you’re comfortable with the process, this dal can be a quick go-to recipe on busy days.

The combination of tadka and dal brings rich flavors without needing extensive ingredients, and it’s a dish that’s versatile enough to pair with a variety of main dishes.

Enjoy experimenting with flavors, and don’t hesitate to make it your own by adjusting spice levels or garnishes to suit your taste!

Frequently Asked Questions

Can I make this recipe without a pressure cooker?

Yes, you can cook chilke wali moong dal on the stovetop, but it will take longer. Simmer the rinsed dal in a pot with water until it softens, then follow the remaining steps.

How do I store leftover moong dal?

Let the dal cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a bit of water if needed to adjust the consistency.

What other spices can I add to this dal?

You can add a pinch of asafoetida (hing) in the tadka for additional flavor or sprinkle in some amchur (dry mango powder) for a tangy note. Adjust according to your preference!